Seared Salmon with Lentil Salad

The natural flavors of this subtly seasoned salmon and colorful, chopped salad shine through in this lighting-fast dinner.

Total Time: 0:15

Cook: 0:15

Level:
Easy

Serves:
4

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Ingredients

2 tbsp. olive oil

2 tsp. olive oil

1 skinless salmon filllet

Kosher salt

pepper

2 tbsp. fresh lemon juice

2 tsp. Dijon mustard

2 stalk celery

1 small seedless cucumber

½ small red onion

1 can lentils

½ c. chopped fresh flat-leaf parsley or cilantro

Directions

Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Season the salmon with 1/4 teaspoon each salt and pepper and cook until opaque throughout, 5 to 6 minutes per side; transfer to plates.

Meanwhile, in a large bowl, whisk together the lemon juice, mustard, remaining 2 tablespoons oil, and 1/2 teaspoon each salt and pepper. Add the celery, cucumber, and red onion and toss to coat. Fold in the lentils and parsley. Serve with the salmon.

Tips & Techniques

Switch It Up: For a vegetarian meal, omit the salmon and fold 4 cups baby spinach or arugula and 1 Granny Smith apple (cut into 1/2-inch pieces) into the lentil mixture.